italian chicken cutlets

Crispy Italian Chicken Cutlets are just chicken breast slices, breaded with eggs and breadcrumbs then fried in plenty of vegetable oil. Chicken Cutlets recipe is easy and quick to make.

Crispy Italian Chicken Cutlets

chicken breast

breadcrumbs

eggs

100 ml of milk

salt black pepper

vegetable oil

In a bowl beat the eggs with milk, fine salt and ground black pepper. Set aside.﻿

With a sharp knife slice the chicken breast horizontally, trying to make chicken slices as thin as possible.

Place the chicken slices in the bowl with the beaten eggs and milk and set them aside to flavor, possibly in the fridge.

Make homemade breadcrumbs using stale bread, breadsticks, saltine crackers, taralli and slices of bread loaf as long as they are dry or toasted.

Place plenty of breadcrumbs on a plate then take the slices of chicken and bread them.

In a large frying pan, pour all the vegetable oil. Once the oil has become hot, dip the breaded chicken cutlets.

Once they are golden on both sides, take them out and dry them on a kitchen paper. Serve

My Chicken Cutlet recipe creates a scrumptious Italian dinner! In just 15 minutes, you can be enjoying the perfect breaded chicken cutlets!

Italian Chicken Cutlet Recipe

chicken breasts (see Notes)

sea salt

black pepper

all-purpose flour

garlic (finely minced)

water

Italian-seasoned panko breadcrumbs (or unseasoned panko)

extra virgin olive oil (see Notes)

parsley

Lay a piece of plastic wrap on a cutting board and place one chicken breast on top. Place another piece of plastic wrap over the chicken.

Using a flat meat mallet or rolling pin, pound the breast down to about ¼-inch thick. Sprinkle salt and pepper on both sides of the breast. Repeat for remaining breasts.

Prepare a dredging station by setting out three shallow bowls, cake pans, or rimmed plates.  Add the flour to one bowl.  Add eggs, minced garlic, and water to a second bowl; use a fork to combine the ingredients.  Add the breadcrumbs to the third bowl.

Bread each piece of chicken by dipping it into the flour, coating on both sides.  Next dip the chicken into the egg mixture and finally, into the breadcrumbs.  Press the chicken down into the breadcrumbs to ensure it is really well coated.

In a large skillet over medium high heat, add oil about ½” thick.  When the oil begins to shimmer, add the breaded chicken pieces, two at a time so the pan is not overcrowded.

Cook for 3-4 minutes on each side, until the breading is deep golden brown and the chicken is cooked through (165° internal temp).

Remove cooked chicken cutlets and set on paper towels to drain.  Serve with a sprinkle of freshly chopped parsley.

Italian Chicken Cutlets are breaded and fried until golden, and perfect served with some lemon wedges and arugula, but also great for salads, sandwiches, or chicken parmigiana!

Italian Chicken Cutlets

olive oil (for frying, enough to fill pan at least 1-inch high)

(454 grams) chicken cutlets (thinly sliced)

(65 grams) flour (for dredging only)

Diamond Crystal Kosher salt (divided)

eggs (beaten)

(100 grams) Italian seasoned breadcrumbs

(23 grams) grated Pecorino Romano

lemon

Set up a frying station with 3 bowls or baking dishes. In the first large bowl, combine the flour with half of the salt and pepper.  In a second large bowl beat the eggs.  Finally, in the third large bowl, combine the breadcrumbs, Pecorino, parsley, and remaining salt and pepper.

Dredge dry chicken cutlets into flour, shake off excess and place into eggwash.  Make sure egg completely coats the flour and bring it out of the bowl allowing excess to drip off.  Place the chicken into the breadcrumbs.  Coat on both sides  and set the breaded chicken cutlets onto a parchment paper-lined baking sheet.

Pour oil 1-inch high into large cast iron or heavy pan and heat until the temp reaches 360f.

Fry chicken cutlets for 3-4 minutes per side.  Work in batches and do not crowd.  When cutlets finish cooking set on wire rack or plate lined with paper towels.

Serve chicken cutlets by themselves or with an arugula salad or lemon wedges.  Enjoy!

The recipe is perfect. Love the tips about the amount of oil to use and the temp of the oil.  I've been making chicken cutlets for years and never realized I should put more oil in at the start so I didn't have to keep replacing it. As I don't have a thermometer, the wooden spoon test is quite helpful. Your simple recipe is a staple in this Nonna's house! Thanks Jim!

I loved it! I always saw my parents make this when we had family over since my dad and his side are Italian most of the food we make in the household is Italian I've always wanted to know how to make them with step to step guide and those looks amazing!

This is such a delicious dish!  I make them often for my family and they love it!
Your recipes are always awesome and simple enough to follow.
Thanks, Jim, for promoting home cooking and for your enjoyable videos.

Love this recipe SO MUCH!! DON'T do what I did and try baking instead of frying.  Big Mistake!!  Just follow recipe just as it and you won't be disappointed. 
A 'MUST HAVE' FREEZER ITEM FOR BUSY PEEPS!

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Top 3 italian chicken cutlets recipes from across the web

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Crispy Italian Chicken Cutlets

Italian Chicken Cutlet Recipe

Italian Chicken Cutlets

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